Place the raspberries in a bowl, sprinkle over the sugar and set aside for for 1 hour before serving

150g of raspberries

10g of sugar

2

Preheat the oven to 170°C/gas mark 3

3

Toast the pine nuts for 8-10 minutes until golden brown then leave to cool. Once cooled, chop into small pieces and set aside

100g of pine nuts

4

To make the lemon curd, juice and zest the lemons and whisk the sugar and eggs together in a heatproof bowl. Add the lemon juice to the egg mixture

4 lemons

200g of sugar

3 eggs

1 egg yolk

5

Place the bowl over a bain marie, gradually whisk in the butter and heat until the mixture has thickened. Once thickened, pass the mixture through a fine sieve and transfer to a piping bag

100g of butter, softened

6

To make the posset, grate the zest of both lemons into a bowl, squeeze in the juice through a sieve into the bowl and stir in the wine and sugar

2 lemons

150ml of dry white wine

5 tbsp of caster sugar

7

Whisk the egg whites until stiff and reserve. In a separate bowl, whip the cream and as it thickens, trickle in the lemon mixture. Continue whisking until stiff, then fold the whisked egg whites into the cream

2 egg whites

600ml of double cream

8

To plate, pipe 70g lemon curd into each serving glass. Pipe some posset into the glass, leaving enough room for raspberries and pine nuts. Finish the posset with raspberries, pine nuts and a drizzle of the raspberry juice. Serve with a shortbread biscuit if desired

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